This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

• 4 large sweet potatoes, peeled and cubed
  
• 2 T. olive oil
  
• Salt and pepper
  
• ¼ lb bacon, chopped
  
• 1 white onion, chopped
  
• 2 poblano peppers, chopped
  
• ½ t. rubbed thyme
  
• 1/8 t. cayenne pepper
  
• 6 eggs
  
• Cilantro for garnish

Directions:

Step 1: Preheat the oven to 400 degrees. Toss the sweet potato with olive oil and sprinkle with salt and pepper. Toss to coat the pieces. Roast until they just begin to soften. Remove from the oven and allow to cool.

Step 2: Heat a large fry pan over medium-high heat and add the chopped bacon. Once the bacon begins to crisp, remove it from the pan and add the onion and poblano peppers to the pan. Sauté through until onions are softened and peppers just reach a tender-crisp. Add rubbed thyme and cayenne pepper. Stir in the sweet potatoes. Add the bacon back to the pan and stir through to incorporate. Taste and season with additional salt and pepper if desired.

Step 3: Divide into 6 individual serving plates or bowls.

Step 4: Poach or fry the eggs. Top each of the bowls with an egg and cilantro.